Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds

Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 ripe avocado
  • 16 ounces coconut milk*
  • handful frozen berries
  • 1-2 teaspoons ground flax

Put everything in a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Unique Nutritional Qualities of Flax Seed

Omega 3 Fatty AcidsFlax seeds are a very good source of Omega 3 fatty acid in the form of alpha-linolenic acid, or ALA.  The ALA present in flax can also remain intact after baking, so fresh ground flax can be added to breads and pastries and still retain its Omega 3 advantage after coming out of the oven. Flax seed has a high ratio of Linolenic (Omega-3) to Linoleic (omega-6) fatty acids. While many other plant seeds contain a higher ratio of omega-6 fats, flaxseed is the one of the few seeds that contains a much higher ratio of the essential omega-3 fats.

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Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup
Pumpkin Coconut Milk Soup
photo by recipe author

 

Servings: 5
Preparation Time: Approx. 15 minutes

In a medium pot, sauté garlic, onion and scallions in coconut oil.

Add in the coconut milk. Turn heat up. Let it boil for a few minutes.

Add in the pumpkin pureé. Stir well and season with salt, herbs and spices.

Turn stove off. Serve hot.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Healthy Traditions Organic Raw Honey comes from the frontier areas of Canada, and is only harvested during a 6-week period in the summer. Healthy Traditions is the exclusive source of this premium organic honey in the U.S. Most commercial honeys available on the market today come from bee farms, where the bees are controlled within a certain area and get their pollen from usually only one kind of flower. Many of the plants that produce these flowers (clover, orange blossom, etc.) are grown with pesticides and fertilizers as well. In addition, almost all honeys on the market are pasteurized in high heat and filtered, removing many of the beneficial nutrients and enzymes.

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Ravioli Soup

Ravioli Soup
Ravioli Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 40-45 minutes

  • 2 tablespoons extra virgin olive oil or coconut oil
  • 1 large onion, diced
  • 2 large carrots, diced small
  • 1 large or 2 small zucchini, halved lengthwise & cut into half moons
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon granulated garlic
  • ½ teaspoon red pepper flakes
  • 1 teaspoon pink salt
  • 1 teaspoon pepper
  • 2 cups jarred or canned organic diced tomatoes
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • 1 quart chicken broth
  • 1 ½ cups water
  • 1 ½ cups mini cheese ravioli (regular or gluten free)

Heat the oil over medium heat in a large soup pot. Add the onions, carrots and zucchini. Sauté until vegetables are softened, 8-10 minutes.

Mix in the basil, oregano, garlic, red pepper, salt & pepper, and stir 1-2 minutes to release their flavors. Stir in the diced tomatoes, Parmesan, broth and water and bring to a boil.

Add the mini raviolis and bring the soup back up to boiling. Reduce the heat to medium, and simmer until the ravioli is completely cooked through, 15-18 minutes (or according to package directions).

Adjust salt & pepper if needed and serve garnished with extra Parmesan cheese.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Tropical Pina-Coco-Nut Fruitcake

Gluten Free Tropical Pina-Coco-Nut Fruitcake
Gluten Free Tropical Pina-Coco-Nut Fruitcake
photo by recipe author

 

Servings: 12 small loaves and 6 muffins or 24-30 muffins
Preparation Time: 2 hours

  • 1 1/2 cups grated organic apples
  • 1/2 cup orange juice concentrate (frozen)
  • 1/2 cup chopped dates
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 cup flaked or shredded coconut
  • 1/2 teaspoon salt
  • 1 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons candied (with honey) orange rinds
  • 1 cup dried pineapple chunks
  • 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
    blueberries, etc.

Mix everything together thoroughly, press firmly into molds.

Bake at 325° for 25 – 40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from oven and allow to fully cool before removing from molds. Enjoy with cold milk.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Pumpkin & Coconut Nog

Pumpkin and Coconut Nog
Pumpkin & Coconut Nog
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

  • 2 cups coconut milk*
  • 1 banana, peeled (frozen works best but not required)
  • ¼ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • dash salt
  • ½ teaspoon vanilla
  • ¼ cup maple syrup
  • ice, optional

In a blender, combine all ingredients. Puree until mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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Slow Cooker Southwest Stew

Slow Cooker Stew
Slow Cooker Southwest Stew
photo by recipe author

 

Servings: 4-6
Preparation Time: ½ hour prep, 4 hours slow-cooking

Stew:

  • 2 tablespoons coconut oil
  • 3 garlic cloves, minced
  • 1 large onion, diced
  • 1 pound ground beef or bison
  • 1 ½ cups chicken broth
  • 1 (4 ounce) can diced green chilies
  • 3 potatoes, diced
  • 2 cups frozen kernel corn
  • 1 teaspoon pepper
  • 1 teaspoon Himalayan salt
  • 1 heaping tablespoon dried oregano
  • ½ tablespoon ground cumin

Garnishes:

  • grated cheese of your choice
  • sour cream

Sauté the onion, garlic and beef/bison in the coconut oil over medium heat, until browned. Combine the meat mixture with the rest of the ingredients in the slow cooker.

Cover and cook on LOW for 4 hours, or until the potatoes are soft. Add salt/pepper and garnishes to each bowl.

Note: For a soup-like consistency, add another cup of broth.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Flour Peach Cobbler

Coconut Flour Peach Cobbler
Coconut Flour Peach Cobbler
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

Filling:

  • 2 cups peach slices (about 4 large peaches, peeled and sliced)
  • 1/4 cup honey

Topping:

In a greased 2 quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey and coconut oil until smooth. Add in egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt and nutmeg until no lumps remain.

Pour batter over peaches and spread evenly over top.

Bake at 350° F for about 20-25 minutes or until topping is cooked through and slightly brown. Remove from oven and let cool about 10 minutes before serving.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!